Libby’s Pumpkin Pie

This back of the can recipe never fails (adapted slightly).

For pumpkin pie on Thanksgiving, my mom always just used the recipe posted on a Libby’s pumpkin can, plus her own pie dough (you can also use a good quality, store-bought dough). It’s a very easy recipe that you can make your own with a little more nutmeg or cinnamon, depending on your preference.

Makes

Ingredients:

2 large eggs

1 can (15 oz) Libby’s 100% Pure Pumpkin

1 cup evaporated milk

1 can (14 oz) sweetened condensed milk

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

1 unbaked (9-inch) deep-dish pie crust or Basic Pie Crust

Blender Whipped Cream, optional

Instructions:

1. Preheat oven to 425°F.

2. In a small bowl, mix together salt, cinnamon, ginger, and cloves.

3. In a large bowl, beat the eggs. Stir in the pumpkin and the spice-salt mixture. Gradually stir in the evaporated milk and sweetened condensed milk.

4. Pour the mixture into the unbaked deep-dish pie crust.

5. Bake in the preheated 425°F oven for 15 minutes. Reduce oven temperature to 350°F and continue baking for 30–40 minutes (or until a knife inserted near the center comes out clean).

6. Cool on a wire rack for 2 hours. Serve immediately with whipped cream, if desired, or refrigerate.